v. The definitive investigation and discovery of Italy’s treasures told by a collection of experts, academics, travelers, locals, and tour guides delivered by Anthony Capozzoli seamlessly through Twitter, Facebook, Blogger, iTune’s podcasts, Flip-Videos, a Nikon D70, a Sony HandyCam, YouTube, TripFilms, the How to Tour Italy radio show, and a Widget for the benefit of travelers, lovers of Italy, and those that are unable to travel due to our global economic conditions.

Fill large serving bowl with hot water to heat bowl; let stand while cooking pasta. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid. Pour out hot water from serving bowl. Immediately add drained pasta and oil to bowl, then cheese and toss to coat. If dry, add some of reserved pasta cooking liquid by tablespoonfuls. Season with salt and freshly ground black pepper and serve.

The key to this dish is pan searing the whole black peppercorns. Once heated crush in a dish towel with a hammer or snap in a food processor.